Budin De Bananas Recipes

BUDIN (PUERTO RICAN BREAD PUDDING)

Steps:

• Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
• Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
• Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

BUDIN DE POLENTA WITH MUSHROOM AND SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• In a large saute pan, saute sausages, and place in the oven at 350 degrees for about 7 to 8 minutes. Lower oven temperature to 250 degrees F.
• Meanwhile, start the polenta. Combine milk, stock, chile, butter, herbs, salt, and pepper in a heavy saucepan. Bring to a boil and remove herbs. Slowly pour in polenta whisking constantly until thick. Remove immediately and add the cheese, stirring until incorporated. Pour into a lightly buttered bowl. Place in 250 degree F oven until ready to serve.
• Remove sausage from the pan and drain the fat. To the same pan, add shallots, garlic, and mushrooms. Cook until soft. Add wine and tomatoes and place sausages back into the pan. Reduce down 3/4 of the way; finish with picked basil and butter. Remove polenta from oven, invert onto a large platter. Place sausage mixture around the polenta.

BUDIN DE BANANAS

Steps:

• pelar las bananas y hacer con ellas un pure, agregar a esto los bizcochos de vainilla deshechos, ponerle los huevos, azucar, leche y esencia, mezclar todo bien, y colocarlo en una budinera acaramelada. cocinar a banio de Maria en horno moderado

BUDIN DE PAN CON CARAMELO

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot or kettle filled with water to a simmer.
• Add 3/4 cup of the granulated sugar to a small saucepan and cook over medium-low heat until it begins to melt, 2 to 3 minutes. Use a wooden spoon to slowly stir the sugar until the melted sugar becomes the color of maple syrup, 3 to 5 minutes. Immediately pour the caramel into an 8-inch square baking dish and quickly tilt the baking dish from side to side to coat the bottom with the caramel. As you tilt the baking dish, the caramel will begin to set and it's OK if it doesn't completely coat the bottom because the caramel will spread evenly as it bakes. Set aside the caramel-coated baking dish.
• Whisk together the eggs, milk, light brown sugar, vanilla, cinnamon, salt, orange zest and remaining 1/2 cup of granulated sugar in a large bowl. Tear the bread into large pieces and press into the milk mixture. Add in the melted butter and raisins, then use your hands to squeeze the bread into the wet ingredients until the mixture resembles wet oatmeal and you no longer see large pieces of bread. Pour the mixture into the caramel-coated baking dish.
• Place the baking dish in a large roasting pan. Place the roasting pan in the preheated oven. Pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish. Carefully close the door to the oven and bake until the top is golden and a toothpick inserted into the center comes out clean, 1 hour 25 minutes to 1 hour 30 minutes. Let cool at room temperature on a wire rack for 1 hour 30 minutes.
• To unmold, run a paring knife around the edge of the baking dish to release the sides and then carefully invert the bread pudding onto a rimmed serving dish, allowing the caramel to pour out from the bottom of the pan over the top. Cut into 8 to 10 pieces. Serve at room temperature or chilled if desired.